On my first day at the B&B, I was watching Blossom serve breakfast to the guests when her husband Troy handed me a small bowl of granola and yogurt. “You have to try this!” he said, “it’s our own homemade granola.” I had never made granola before and was quite impressed, especially at how delicious it was with the honey yogurt. Now this recipe is like second nature to me and I can whip up a big batch in no time.
This recipe is really simple and very healthy – full of nuts and seeds, with coconut thrown in for sweetness (if you use sweetened flakes. Otherwise, you might toss in a little sugar).
This is not as sweet as the granola you might be used to. It’s got just a touch of honey, and dried cherries are a nice touch. Still, I like to have it with a flavored yogurt (Brown Cow Maple is amazing!) or drizzle some extra honey into my bowl. It’s easily adaptable, so try substituting different seeds, nuts, and dried fruits.
Keep extra granola in a sealed bag or bin. It will go a lot further than your average box of cereal, plus you will save on price and packaging. Did I mention it’s nutritious? There are a lot of things to love about homemade granola!
Simple Granola makes about 10 cups.
handed down and adapted from several sources
- 4 cups raw rolled oats
- 1 cup almonds slivers / chopped almonds
- 1 cup chopped walnuts or pecans
- 1 cup flaked coconut
- 1 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup flax seed
- 1/2 cup safflower oil or other mild oil
- 3/4 cup honey
- 1 cup raisins
- 1 cup dried cherries
Preheat the oven to 350˚F and line two rimmed cookie sheets with parchment paper.
In a large bowl, mix together the oats, nuts, seeds, and coconut. Next, combine the oil and honey. At work I do this by pouring the oil into a small glass pyrex pitcher, then the honey on top, and microwaving for 40 seconds so it’s just warm enough to stir and combine. If the pyrex is marked with measurements, you won’t even need to pour the oil and honey into separate measuring cups. When making this at home where we don’t have a microwave, I just briefly heat the oil and honey in a small saucepan.
Slowly pour the oil/honey mixture into the bowl of granola, turning the oats around with a spatula or spoon as you do so. Continue to stir, scraping down to the bottom of the bowl and turning the mix until it’s evenly coated.
Next, scoop the granola onto the cookie sheets (portion it half and half) and pat it down into an even layer.
Bake for 15 minutes and check to see if the granola is golden brown on top. When it is, you’ll need to pull it out and carefully turn the granola over with a spatula to mix it up. Pat it down again into an even layer and return it to the oven.
If your oven is wonky and you notice that one pan of granola is browning much quicker than the other, you may also need to rotate the pans from top rack to bottom or vice versa.
Bake for another 15 minutes until the granola is toasted and golden brown. Remove from the oven and carefully scoop it into a large bowl (but not a plastic one). At this point I like to throw in handfuls of dried cherries and raisins.
Let the granola cool for at least an hour, and if you think of it stop by the kitchen every so often to break it up with a wooden spoon – that way you won’t end up with one large bowl-shaped chunk of granola.